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Course: Staple
Chef: Chai Xin
Featuring: Meat


- 50g noodle flour
- 150g braised beef
- 100g beef soup


1.Mix the flour with enough water to form a smooth dough. Rest for 20 minutes, knead, rest for 40 minutes, knead again, then rest for a final 20 minutes

2.Using a knife designed for hand-cut noodles, slice off pieces of noodles to your desired thickness and cook in boiling water

3.Transfer the noodles to a serving bowl and top with the beef and beef soup. Scatter with scallions before serving



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